Mint Brownies

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Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.

During the holidays, make sure to try this variation of Peppermint Brownies. Other brownie recipes you’ll love include Cosmic Brownies and Gluten-Free Brownies.

Stacked squares of mint brownies with a bite taken out of the top one.

Mint Brownies

In my junior year at college, I worked at a Creamery® ice cream and bakery shop in Provo, balancing early morning shifts with classes and evening waitressing. The Creamery, well-known in Provo for its delicious ice cream (especially the Graham Canyon flavor) and baked goods like donuts and mint brownies, was a local favorite.

Earning the privilege to cut the fresh mint brownies meant you could snack on the imperfect pieces— a perk I enjoyed often by arriving early. This indulgence turned me into a self-proclaimed mint brownie connoisseur, refusing to accept anything but the best. After months of perfecting my recipe through various trials, I’m thrilled to share my ultimate Mint Brownies with you.

Making mint chocolate brownies, from using the box mix to adding oreos, and finally baking.

Ingredients In Mint Brownies

  • Brownie Mix & Oreos: The brownie mix and its required additional ingredients like flour, sugar, cocoa powder, leavening agents, and flavorings create the brownie base, while finely chopped Oreos add texture and extra chocolate flavor.
  • Frosting & Ganache: Beat together cream cheese, butter, peppermint extract, sea salt, and powdered sugar for a tangy and smooth frosting. Layer it onto cooled brownies, then top with ganache made from melted chocolate chips, heavy cream, and butter for a rich finish. Optional green food coloring can be added to the frosting for a festive look.


If your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead.

How To Make Mint Brownies

  1. Prepare and bake the brownie mix according to the package instructions, incorporating finely chopped Oreos into the batter.
  2. Once baked and cooled, blend cream cheese, butter, peppermint extract, salt, and powdered sugar to make the frosting, and spread it over the brownies.
  3. For the ganache, heat heavy cream and butter, then pour over chocolate chips. Let it sit, stir until smooth, and pour over the frosting.
  4. Let the ganache set, then slice the brownies and serve.

The preparation of frosting and melting chocolate to pour on top of the frosting layer.

Mint Brownie Tips

  • Line the pan with parchment for easy removal after adding the mint frosting and ganache.
  • Soften the cream cheese and butter to room temperature to ensure smooth frosting.
  • Finely chop Oreos to blend into the batter, enhancing the chocolate flavor without large chunks.
  • Allow the brownies to cool fully before frosting, chill the frosting before adding ganache, and consider preparing the base ahead of time.
  • For clean cuts, heat the knife with hot water and dry it between slices.

Chocolate mint brownies on a plate with a bite taken out of it, revealing its delicious interior.


Storage Tips

Store any leftovers in an airtight container in the fridge. Brownies are best eaten within 3-4 days. I don’t recommend freezing these mint brownies; the dairy in the frosting and the ganache don’t do well with freezing and thawing.

More Dessert Recipes:

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Mint Brownies

5 from 5 votes
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Stacked squares of mint brownies with a bite taken out of the top one.
Print Recipe

Mint Brownies

Stacked squares of mint brownies with a bite taken out of the top one.
5 from 5 votes
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Course Dessert, Snack
Cuisine American
Keyword mint brownies
Prep Time 35 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings 12 -16 bars
Chelsea Lords
Calories 339kcal
Cost $4.58


  • 1 package (17.8 ounces) brownie mix and the ingredients called for on the package. (I recommend Betty Crocker's Supreme Triple Chunk)
  • 6 regular Oreos, finely chopped (leave the creme filling inside)


  • 3 ounces full-fat cream cheese
  • 4 tablespoons unsalted butter
  • 1 teaspoon peppermint (not mint) extract
  • 1/16 teaspoon fine sea salt
  • 2 cups powdered sugar
  • Optional: green food coloring


  • 1 cup + 2 tablespoons milk chocolate chips (or semi-sweet chocolate chips if desired)
  • 2/3 cup full-fat heavy cream
  • 1 tablespoon unsalted butter


  • BROWNIES: Preheat the oven to 350 degrees F. Line a 9x9-inch (8x8-inch works, but we prefer 9x9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies -- do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreo cookies and add to the brownie ingredients. Stir everything together to make a thick batter. Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
  • CREAM CHEESE FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
  • GANACHE: Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60 to 90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or a plate to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy-- don't immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm. 
  • SERVE: Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.

Recipe Notes

Note 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you'd like more extract, up to 1 and 1/2 teaspoons.

Nutrition Facts

Serving: 16bars | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 5 stars
    So easy to make. Turned out perfectly. And my favorite was the ganache! Never had brownies with ganache on top before.

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